Best Coach House Black Bean Soup Recipes

The Coach House's Black Bean Soup image

Provided by JackieOhNo

Time 14h

Yield 12 serving(s)

Number Of Ingredients 15

3 cups black beans
3 quarts water (for cooking)
5 slices bacon, cut in small pieces
2 stalks celery, chopped
2 onions, chopped
3 lbs beef bones
1 smoked ham, shank with rind split
2 carrots, chopped
3 sprigs Italian parsley
2 bay leaves
2 garlic cloves, cut in half
2 parsnips, chopped
1/2 teaspoon pepper
1 1/2 cups madeira wine
2 hard-boiled eggs, chopped fine

Steps:

Wash beans in a colander. Put in a bowl. Cover with cold water and let soak overnight, refrigerated.
Drain and wash again.
In a large casserole, combine drained beans with the 3 quarts of water. Cover and simmer for 90 minutes.
In a heavy kettle, saute bacon a few minutes, then add celery and onion and cook until tender. Do not brown.
Add beef bones, ham shank, remaining herbs and vegetables and pepper. Add beans and their cooking liquid. Cover and simmer for 3-4 hours, until beans are very tender. Add more water if necessary.
Remove bones and ham. Puree soup in a food mill. Return to pot, add Madeira and chopped eggs. Mix well and serve.

Coach House Black Bean Soup image

Provided by San Marcos Sunshine

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 lb black beans
2 1/2 quarts water
6 slices bacon, cut in small pieces
2 stalks celery, chopped
2 tablespoons flour
2 medium onions, chopped
2 smoked ham hocks, split (or a meaty ham bone or ham shanks)
2 lbs beef bones
3 sprigs parsley (I add more)
2 bay leaves
2 -3 garlic cloves, chopped
2 -3 carrots, chopped (or sliced)
2 -3 parsnips, chopped
1/4 teaspoon pepper
2 teaspoons salt
3/4 cup madeira wine
2 hardboiled egg, chopped (optional)
lemon slice, sprinkled with
chopped parsley (to garnish)

Steps:

Wash beans, cover with cold water and soak overnight. Drain & wash again.
Place beans in a saucepan and add 2-1/2 quarts of fresh water. Cover and simmer 90 minutes.
Cook bacon in a large heavy kettle for a few minutes. Add celery & onions and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute.
Add ham and beef bones, parsley, bay leaves, garlic, carots, parsnips, salt & pepper and the beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary.
Remove bones and/or rind or hocks from the pot and set aside.
Blend about 1/2 the soup in a blender (or use an immersion blender) and return it to the pot.
Remove the meat from the bones or hocks, chop fine and return to the soup, discarding the bones.
Add the wine.
Top each serving with chopped eggs and float a slice of lemon on top, sprinkled with chopped parsley.
Serve with additional Madeira to splash on top if desired.